These simple strawberry rhubarb tartlets are sweet, tart, juicy, and so easy to make from scratch! The fruit bakes into a flaky all-butter pie crust and gets topped with vanilla ice cream.
These strawberry rhubarb mini pies are early summer in dessert form! The super sweet strawberries paired with the tart rhubarb make for the perfect combination (which is why it's a classic)!
The fruit gets loaded into a flaky, flavorful all-butter pie crust which balances everything out. I love making these as galettes because they are open face and are made without a top crust or pie dish!
These can easily be made a day in advance and eaten at room temperature or can be lightly reheated. I love to eat mine slightly warm with a scoop of ice cream!
These strawberry rhubarb tartlets are the perfect summer picnic fare - they'd be great alongside my blueberry pie bars or peach frangipane galette! If you want more rhubarb, check out these rhubarb curd bars!
- Flaky pie crust. This recipe uses an all-butter pie crust which gives the best flavor and flaky factor.
- Strawberries and rhubarb. Rhubarb with a bright pink color will look best, but sometimes you may only be able to find greener versions.
- Cornstarch. This helps to thicken the fruit juices that release while baking!
- Coarse sugar. Demerara or turbinado to go on the crust edges before baking.
- Strawberry jam. To brush onto the fruit after baking. This helps provide a touch of extra flavor and a nice sheen.
How to make Strawberry Rhubarb Tartlets
STEP 1: Make the pie crust and allow it to hydrate in the fridge for two hours. Then, roughly chop the fruit into ~1" pieces and toss in sugar, corn starch and vanilla paste or extract.
STEP 2: Roll out the pie crust on a lightly floured surface to ⅛" thick, then cut out as many 6-inch rounds as you can. Re-roll the scraps and cut more, if needed. I get 3 rounds out of the first roll, and one round out of the second for a total of 4 rounds.
STEP 3: Divide the fruit evenly onto the middle of each disc and scrape any leftover juices on top. They should be mounded in the top. Fold the pastry up around the fruit and press gently.
STEP 4: Brush with egg wash and sprinkle with coarse sugar then bake the strawberry rhubarb tartlets until slightly bubbling and the crust is golden brown.
STEP 5: Brush strawberry jam onto the fruit. Allow it to cool to warm, then top with vanilla ice cream or whipped cream
Storing and Freezing
Store the strawberry rhubarb mini pies at room temperature for two days or in the fridge for 5 days.
To freeze, wrap the full baked tartlets in plastic wrap, foil, then place in a sealed container. To thaw, unwrap completely then thaw at room temperature.
How to Reheat Pie
The best way to reheat pies or pie slices is to do so in the oven to help the crust flake back up. Reheat the strawberry rhubarb tartlets in a 350℉ oven for 5-10 minutes until the fruit is fully heated up.
To add some additional flavor profiles to the mix, try some of these:
- Rub 1 tablespoon of lemon zest into the sugar, then toss it with the fruit.
- Add ½ teaspoon of ground ginger to the fruit.
- Add a streusel topping or crumb topping to the fruit! Combine equal parts melted butter, flour, and brown or white sugar and sprinkle on top before baking.
- Top the tartlets with Swiss meringue! You can use the recipe from my mini lemon meringue tarts for this.
- Use puff pastry or rough puff pastry instead of pie crust for an even flakier version.
FAQs & Tips
If you don't use cornstarch, flour, tapioca powder, or some type of thickening agent, this may cause your fruit pie to be too runny.
This filling is simple, as it doesn't get baked prior to being added to the pie crust. The filling can also be made by cooking down the fruit with a bit of sugar and water, then adding a thickening agent and letting it cool.
A galette is a flat version of pie or tart, made in a rustic, free-form fashion made with a single piece of pastry.
Other pie and tart recipes
- Mini Lemon Meringue Tarts
- Blueberry Pie Bars
- Summer Fruit Tart
- Peach Frangipane Galette
- Cranberry Curd Tarts
Strawberry Rhubarb Tartlets
- Food processor or pastry cutter
- Rolling Pin
- Pastry brush
- 1 disc pie dough all-butter pie crust
- ¾ cup fresh strawberries quartered (200g
- ¾ cup fresh rhubarb cut into 1" slices (150g)
- 1 tablespoon cornstarch
- ¼ cup granulated sugar 50g
- 1 teaspoon vanilla paste or extract
- 1 egg for egg wash
- 2 tablespoons coarse sugar for the crust
- 2 tablespoons strawberry jam optional, for glaze
- Slice the strawberries and rhubarb into bite sized pieces, then toss with the cornstarch, sugar, and vanilla. Set aside.
- Roll out the pie crust into ⅛" thick and cut out four 6-inch rounds. Use the scraps and re-roll to get another round, if needed. Transfer them to a parchment lined baking sheet.
- Add a heaping ¼ cup of fruit to the center of each pie disc, then fold the edges up and gently press them to seal. Tuck in any extra pieces of fruit into the folds or on top and add any leftover juices.
- Whisk the egg with about 1 teaspoon of water, then brush onto the pastry. Sprinkle on the coarse sugar, then place the pan in the fridge for 15-30 minutes.
- While the tartlets are chilling, preheat the oven to 375℉. Once hot, bake the tartlets for 30-35 minutes until the pastry is golden brown and the juices from the fruit start to bubble.
- Heat up the strawberry jam then brush it on top of the fruit to give it a nice sheen.
- Top with vanilla ice cream or whipped cream, and enjoy (still slightly warm is best)!